I wanted something that was relatively healthy but still felt like somewhat of a treat suitable for the oh-so-coveted weekend. This was the perfect thing.
Cornmeal Crusted Salmon in Basil Mussel Broth
Just the Tip / Inspired by Guilty Kitchen
Here’s what I used:
- 2-3 lbs of fresh mussels, debearded and closed tightly (discard if they’re open)
- 1 cup of vermouth (or any dry white wine)
- 1/2 cup heavy cream
- 1/4 cup of basil pesto
- 1 cup of cornmeal
- 2 tsp paprika
- salt and freshly cracked pepper
- 4 6-oz salmon filets
- 2 tbsp canola oil
Here’s what I did:
- Add the wine and cream to a large stockpot and bring to a bubble. Gently add in the mussels, cover the pan, and cook for 5-7 minutes until all of the mussels have opened. Stir in the pesto, remove from heat, and leave covered while you cook your salmon.
- Mix the paprika and cornmeal in a shallow dish. Season the salmon with salt and pepper on both sides and lightly coat the salmon in the cornmeal on all sides.
- Heat the canola oil over medium-high heat in a saute pan. Once the oil is hot, add the salmon and cook for 5 minutes on each side.
- Spoon the broth and mussels in shallow bowls. Squeeze a bit of lemon on the salmon and lay on top of the broth. Serve with crusty bread for dipping.